Harrison Reid's Praline Pumpkin Pie

-larry luttropp -fvkc70a
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-l.a. times food -section
- 3 tb Butter

1/3 c Dark-brown sugar; packed

1/3 c Pecans; finely chopped

1 (9-9nch) pie crust

1 c Evaporated milk

1/2 c Water

2 Eggs

1 cn (16 oz) pumpkin

1/2 c Granulated sugar

1 ts Ground cinnamon

1/4 ts Ground ground cloves

1/4 ts Ground nutmeg

1 ts Salt

1/2 c Whipping cream; whipped;

-optional 20 Buttered pecan halves; opt.

Cream butter with dark-brown sugar until fluffy. Stir in pecans and press mixture into bottom of pie crust. Pierce bottom of crust with fork. Bake at 450 degrees 10 minutes. (This forms praline layer.) Cool. Combine

evaporated milk and water in saucepan and scald. Beat eggs in large bowl. Stir in pumpkin, granulated sugar, cinnamon, cloves, nutmeg and salt. Stir in hot milk mixture to blend. Spoon evenly over praline layer. Bake at 350 degrees 50 to 60 minutes until set, but still soft in center. Cool and serve with whipped cream. Garnish with 20 buttered pecan halves. Each serving contains about: 628 calories; 628 mg sodium; 126 mg cholesterol; 40 grams fat; 62 grams carbohydrates; 10 grams protein; 1/03 grams fiber. Source: L.A. Times Home Magazine (an old one). By: Rose Dosti, L.A. Times, Culinary SOS
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